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Procedure, people involved, and utensils used The tea ceremony takes place in a room designed and designated for tea. It is called the chashitsu. located within the tea house. The guests are shown into the machiai, or the waiting room where the hanto, or assistant to the host awaits. He offers sayu, which is hot water used in making the tea. The guests choose one person from the group to act as the main guest. The hanto then leads the guests to a water sprinkled garden, called roji, or the dew ground, which is devoid of flowers. Here the guests cleanse themselves of the corruption and filth exposed to them while living their daily lives. Afterwards, they seat themselves on the koshikake machiai, which is the waiting bench, and anticipate the approach of the host who is officially titled teishu or house master. Immediately before receiving the guests, the teishu fills the tuskubai, which is a stone basin, and sets it among a low stone with fresh water. Taking a ladle of water, the teishu purifies his hands and mouth. He proceeds through the chumon, which is the middle gate, to welcome his guests with a bow. Throughout this process, everyone is silent. The teishu leads the hanto, the main guest, and the remaining guests through the chumon, which symbolizes the door separating the coarse physical world and the spiritual world of tea. The guests and the hanto purify themselves at the tsukubai before entering the teahouse. The traditional teahouse has a sliding door only three feet high, symbolizing the idea the all is equal in tea, irrespective of status or social position. Thus all that enter must bow their heads and crouch. The last person to enter locks the door. The traditional teahouse does not have any decorations except for an alcove called a tokonoma. Hanging in the alcove is a kakemono, or scroll painting, carefully selected by the hose, which reveals the theme of the ceremony. The Buddhist scripture on the scroll is by a master and is called bokuseki, or ink traces. Each guest admires the scroll in turn and examines the kama which is the kettle.
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